Make these easy mashed potatoes from scratch, and ditch the boxed versions. You can add your favorite herbs and spices, and even make mashed potatoes with different colors of potatoes if you have them.
Mashed potatoes are a staple on the holiday table, and you need a large batch to match people’s appetites. However, you can make mashed potatoes from scratch without too much extra hassle. After all, the stove’s already active for the day, and it’s not too many extra steps to start with potatoes rather than a box of instant.
It’s also more eco-friendly to start from potato, rather than from a box. The boxed instant mashed potatoes are cooked and dehydrated, and then you heat water to rehydrate them. While it’s easier on you, there’s extra energy being used for the dehydration process and your rehydration process. Skip the extra two convenience based steps and it’ll be more eco-friendly in the long term.
Also, it can work out better for your pocket book, as well as the environment, to start from a basic yukon gold or russet potato. Potatoes are about 50 cents a pound still, here in BC, and 2 pounds of potatoes (1$ worth) will make 4 servings of mashed potatoes. An equivalent instant packet currently costs 2.39$. So, not only is making mashed potatoes from scratch more eco-friendly, it’s also cheaper for your pocketbook even when factoring in adding butter, milk, and electric costs.
If you can get specialty potatoes, you can end up with even uniquer mashed potatoes from scratch. Blue potatoes make lovely lavender toned mashed potatoes, and any other uniquely colored potatoe would look lovely mashed.
Print
The Easiest Mashed Potatoes From Scratch
- Prep Time: 10-20 min
- Cook Time: 20-40 min
- Total Time: 60 min
- Yield: 4 servings 1x
- Category: dinner
- Method: stove top
Description
A basic, simple, and delicious recipe for mashed potatoes from scratch
Ingredients
- 5 lbs fresh potatoes
- 1/4 cup butter
- 1/4 cup milk
- 1 teaspoon salt, or to taste
- Pepper to taste
Instructions
- Plan to start your mashed potatoes about 1-2 hours before you plan to serve the meal.
- Start by peeling the potatoes. If this is a holiday gathering, enlist a helper or two.
- Wash the peeled potatoes.
- Cut the peeled potatoes into quarters or eights. I like cutting all potatoes into one inch by one inch by a quarter inch slices. If you’re getting into a time crunch, remember that smaller potatoes will cook faster than larger ones.
- Place cut potatoes in a pan, and fill with water. All potatoe pieces should be touching water, but do not have to be completely covered. Put a lid on the pot, and bring the potatoes to a boil.
- Keep at a boil until potatoes are soft, about 20-30 minutes depending on the size of the potato slices.
- Remove cooked potatoes from heat. Strain out water. Optional: reserve water to help with making gravy
- Place hot potatoes in a serving bowl, or mixing bowl.
- Add butter, milk, and salt.
- Mash using a hand masher, or use your kitchen mixer with a triangle beater to pulse the potatoes until mashed.
- Taste test! Add pepper and additional milk or butter if desired. Taste again.
- Scoop your homemade mashed potatoes from scratch into a serving dish. Serve while still hot.
Making Mashed Potatoes from Scratch:
Plan on 1/2 lb of potatoes per person when deciding how many potatoes you’ll need to make your batch of mashed. If you know you’re going to want to make a shepherd’s pie or other dish using leftover mashed potatoes, increase your potato quantity by 1 lb to make sure you’ll have enough.
This recipe will serve 4-6 people, with a bit left over.
Ingredients:
- 5 lbs fresh potatoes
- 1/4 cup butter
- 1/4 cup milk
- 1 teaspoon salt, or to taste
- Pepper to taste
Directions:
- Plan to start your mashed potatoes about 1-2 hours before you plan to serve the meal.
- Start by peeling the potatoes. If this is a holiday gathering, enlist a helper or two.
- Wash the peeled potatoes.
- Cut the peeled potatoes into quarters or eights. I like cutting all potatoes into one inch by one inch by a quarter inch slices. If you’re getting into a time crunch, remember that smaller potatoes will cook faster than larger ones.
- Place cut potatoes in a pan, and fill with water. All potatoe pieces should be touching water, but do not have to be completely covered. Put a lid on the pot, and bring the potatoes to a boil.
- Keep at a boil until potatoes are soft, about 20-30 minutes depending on the size of the potato slices.
- Remove cooked potatoes from heat. Strain out water. Optional: reserve water to help with making gravy
- Place hot potatoes in a serving bowl, or mixing bowl.
- Add butter, milk, and salt.
- Mash using a hand masher, or use your kitchen mixer with a triangle beater to pulse the potatoes until mashed.
- Taste test! Add pepper and additional milk or butter if desired. Taste again.
- Scoop your homemade mashed potatoes from scratch into a serving dish. Serve while still hot.
Other Holiday Dishes
Looking for more awesome holiday recipes? Check out this probiotic rich cranberry sauce, that’s miles ahead of the canned variety. Or, if you prefer orange with your cranberry sauce you can try this raw cranberry sauce variation.
Enjoy a healthy take on cranberry punch with this cranberry kombucha and help avoid the after-turkey bloat.
And don’t forget the gravy to go with your awesome mashed potatoes. Remember to make extra gravy and mashed potatoes so you can make leftover turkey shepherd’s pie!
If you’re new to cooking a turkey, or simply want to up your turkey game, follow these 15 tips for a turkey that would make even grandma proud.
Leave a Reply